Steps to Safety
Temperatures
Safety
Sanitation
Foodborne Illness
100

What are the 4 steps to food safety?

Clean, Separate, Cook, Chill

100

What is the Danger Zone?

The temperature zone where food is unsafe

100

What CAN we put on fires in the kitchen?

Baking Soda and a damp towel

100

What is the process of washing dishes?

Wash, Rinse, Dry, Put Away

100

What are five symptoms of foodborne illness?  

Diarrhea, Nausea, Vomiting, Blood in Stool, Fever, Stomach Cramps

200

What is it called when you use the same knife and cutting board to cut raw chicken and lettuce?

Cross Contamination

200

What is the 2 hour rule?

Foods must be refrigerated within 2 hours of sitting out

200

What should you do if you burn yourself?

 Run it under cool water

200

What is the process of cleaning your kitchen after a lab (3 steps)?

Wipe down, Sanitize, Sweep

200

What are the four groups of people who are most at risk of foodborne illness?

Young Children, Elderly, Pregnant Women, Immuno-Compromised

300

What food item should be on the bottom of the fridge?

Meats

300

What is the temperature range for the Danger Zone?

40-140

300

How can you avoid cuts in the kitchen?

Cutting away from yourself, using the claw when cutting, and holding the knife properly

300

What should you do as you are entering the kitchen?

Make sure hair is back and washing your hands

300

Food that is contaminated with E.Coli will:

Look and Smell Normal

400

Why do we check the internal temperatures of foods?

To make sure they are safe to eat and are out of the danger zone

400

Cooking temperature of Chicken.

165

400

What should we do when there is a spill in the kitchen?

Clean it up so nobody slips.

400

What are the conditions for handwashing?

Warm, soapy water for at least 20 seconds.

400

What bacteria does raw/undercooked poultry contain?

Salmonella

500

Clean: What is the order for cleaning in the kitchen?

Wipe, Dry, Towels in the Wash, Sanitize, Sweep

500

Cooking temperature of Beef.

160

500

How can we prevent electrical fires/electrocution in the kitchen?

Keep cords away from water and make sure equipment is unplugged after use.

500

Why do we sanitize the kitchens?

To kill the germs/bacteria as just wiping and sweeping don't kill them.

500

What are the conditions needed for an illness to be considered a foodborne illness outbreak?

2 or more people with the same symptoms after eating at the same place and getting the same/similar food.

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